3 tablespoons of melted butter
1 large egg
1 to 1 1/4 cups of milk ( I use 2%, but use what you have on hand)

Mix evenly and then combine with the dry ingredients. The batter will be fairly thin so use less milk if you prefer thicker batter.

Near sea level I adjust my stove top gas range to 1/3rd past medium and I cook each side for no more than 1 minute, more like 45 seconds. I get between 10 and 12 pancakes per batch, each about 5 inches in diameter and 1/4 inch thick.

I use real maple syrup from Maine. To me the pancakes smell of the holidays, the pumpkin spice is aromatic and the taste is like cinnamon roll.

To this mixture slowly blend in 1 and a half cups all-purpose flour. You should end up with a very dense dry ball of cookie dough about the size of a softball. (Depends on ambient temperature of the room and amount of butter)

Fold in a half cup of semi-sweet chocolate chips to make these chocolate chip cookies or leave them out for a tasty non-chocolatey cookie. You can also add a half cup of your favorite soft nuts such as chopped walnuts.

Options include replacing the brown sugar with white sugar or going half white and half brown sugar. You can also increase the amount of butter up to a total of 8 tablespoons. Consider a sprinkle of cinnamon to living it up. Also consider using whole-wheat flour in place of the all-purpose flour.

Using a 1 tablespoon mechanical scoop I evenly place 12 portions on to each of 2 cookie sheets.

Whatever you decide, cook for about 10 to 12 minutes at no less than 350 degrees. At sea level +200 feet these cookies come out of my electric oven just a little pale, so I usually let them go to 11 minutes. I look for the beginnings of a gold-tan shade to the cookie before removing them. I then let them sit for 1 minute before taking a hard-plastic spatula to loosen them from the cookie sheet.

Cut the Stew Meat into smaller pieces if needed. Place the stew meat in a bowl or ziplock bag and sprinkle with some Worcestershire Sauce. Set aside the stew meat ( I put in the refrigerator overnight) while you peel and cube the potatoes and carrots. Place the ingredients in the crockpot in the following order. Potatoes, Carrots, Corn, Stew Meat, Beefy Onion Soup, and Golden Mushroom soup. No further seasoning is required. Cook on low for 10-12 hours or high for about 8.

In a large bowl mix the Oil and Sugar together. Add 1 Egg at a time to the Oil/Sugar mixture. In another bowl sift together the Flour, Baking Soda, Baking Powder, Salt, and Cinnamon. Add the sifted ingredients to the Oil/Sugar/Egg mixture and combine well. Stir in the Carrots, Nuts, and Raisins. Pour into a 9×13 inch pan that has been either sprayed with a No-Stick cooking spray or that has been greased and floured. Bake at 350* for 1 hour or until a toothpick poked into the center comes out clean. Let the cake cool before frosting.

2. Cream butter, sugar, and brown sugar in a large mixing bowl. Beat in eggs and vanilla until well blended. Sift together flour, baking soda, and baking powder. Stir flour mixture into butter/sugar mixture. Stir in rolled oats, cereal, and coconut until well combined.